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Servings:
pieces

Korean BBQ Popcorn Chicken

Crunchy, baked to perfection chicken bites, breaded in crispy cornflakes and coated in a addicted Korean style BBQ Sauce.
Ingredients (Servings: pieces)
Chicken Popcorn
Boneless Chicken Breast
g
Buttermilk
ml
Cornflakes
g
All-Purpose Flour
tbsp
Black Pepper
tbsp
Olive Oil
Korean BBQ Sauce
Hoisin Sauce
ml
Honey
tbsp
Rice Vinegar
tbsp
Fresh Ginger
cm
Garlic Clove
Sesame Oil
tsp
Sesame Seeds
tbsp
Spring Onion
Preparing In The Kitchen
    Chicken Popcorn
  1. Cut the chicken into 4 cm cubes and put them in a zip top bag.
  2. Pour in the buttermilk and toss well to evenly coat the chicken.
  3. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  4. Mix the crushed cornflakes, flour, and a pinch of pepper to a medium sized bowl. Mix everything
  5. Dredge every piece of chicken through the crumbs mix and press gently to adhere the crumbs onto the chicken.
  6. Place them on the prepared baking sheet and repeat until all the chicken is used. (Tipp: Make sure, no piece is overlapping with each other).
  7. Lightly brush all chicken pieces with olive oil and transfer them into the oven and bake them for 15-20 minutes, or until cooked through.
    8. BBQ Sauce
  8. In the meantime, combine the hoisin sauce, honey, rice vinegar, grated ginger, sesame oil and 3 tablespoon water.
  9. Bring to boil over high heat.
  10. Turn down the heat to medium and simmer it for 5-10 minutes, until the sauce thickened slightly and starts to look more like a glaze.
  11. Brush every single piece of chicken generously with the BBQ Sauce. Sprinkle with Sesame Seeds and spring onions.
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